Pumpkin Spice Pancakes
8.8g
Net Carbs
16.8g
Protein
23.5g
Fat
3.8g
Fiber
316
Calories
Cooking tip: Add some chopped pecans or sugar free chocolate chips to this recipe! But don't forget to add in the extra Net Carbs.
Ingredients:
- 2 large Eggs (Whole)
- 2 tablespoons Unsalted Butter Stick
- 1 serving Original Canola Cooking Spray
- 1/4 teaspoon Salt
- 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1/2 cup Pumpkin (Without Salt, Canned)
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 2 teaspoons Pumpkin Pie Spice
- 1/2 cup Heavy Cream
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.
- In a bowl, whisk the flour mix, sugar substitute, baking powder, pumpkin pie spice and salt.
- In another bowl, whisk pumpkin purée, cream, eggs, and butter until well combined. Add to dry ingredients; mix until smooth. Let batter rest 5 minutes.
- Heat a large nonstick skillet over medium heat; lightly coat with vegetable oil spray. Using 2 tablespoons batter per pancake, cook until small bubbles appear at edges, about 3-4 minutes; flip and cook 30-45 seconds more.
